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Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets
(Wiley Blackwell Publishing, Inc, 2018-12)
The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on ...
Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets
(Wiley Blackwell Publishing, Inc, 2020-11)
The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and ...
Analysis of the inhibition of proteolytic microorganisms in red tilapia (Oreochromis spp) fillets preserved with propolis (Apis mellifera Linnaeus)Análisis de la inhibición de microorganismos proteolíticos en filetes de tilapia roja (Oreochromis spp) conservados con propóleo (Apis mellifera Linnaeus)
(Universidad Politécnica Salesiana, 2023)
Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)
(Pontificia Universidad Católica de Valparaíso, 2021)
Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
(International Association of Food and Nutrition Scientists, 2015-06)
Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the ...
Procedimientos matemáticos para la modelación geométrica de dientes de engranajes de perfil evolvente
(Ciencia e Ingeniería, 2010)
Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
(Sage Publications Ltd, 2013-06)
In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and ...
Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets
(Elsevier Science, 2018-02)
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna ...
The inclusion of soybean oil in the diets of silver catfish (Rhamdia quelen) in relation to growth quality and fillet acceptability
(Pontificia Universidad Católica de Valparaíso, 2017)